Coffee-infused Chili

Coffee-infused Chili


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Chili is already filled with great spices, but this chili has an extra kick because it is infused with espresso powder and brewed coffee. Feel free to use turkey or ground beef when making this recipe.

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Time needed

15 min preparation + 1 hour cooking

Serving Size / Yield

8 servings


  • 1 tablespoon olive oil
  • 1 chopped onion
  • 2 chopped carrots
  • 1 chopped stalk celery
  • 3 ½ minced garlic cloves
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 10 ounces mushrooms
  • 2 tablespoons tomato paste
  • 2 tablespoons chili powder
  • 2 tablespoons cocoa powder
  • 1 teaspoon espresso powder
  • ¼ cup brewed coffee
  • 1 pound ground beef (or turkey)
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 can diced tomatoes
  • 2 cups vegetable stock
  • 1 can drained black beans
  • 1 can drained pinto beans
  • Sour cream
  • Shredded cheese

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In a large pot, heat the oil over medium heat and then add the carrots, onions, and celery. Sauté briefly and then add the mushrooms. Add the garlic and cook for 1 minute. Then add the oregano, cumin, and chili powder and stir the pot. Increase the heat and add the meat. Cook until it is browned and break the meat up with a wooden spoon. Add the cocoa powder, espresso powder, salt, pepper, tomato paste, and brewed coffee. Stir everything together and add the tomatoes and stock. Bring to a boil before reducing the heat. Simmer for 45 minutes and stir occasionally. With 15 minutes left, add the beans. Serve with shredded cheese and sour cream.

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